Best 4 Easter Cheesecake Recipes
As Easter approaches, many people look for a special and delicious dessert to share with family and friends. Cheesecake is a classic choice, and with its creamy texture, tangy flavor, and endless variations, it is a favorite of many. Whether you prefer a traditional cheesecake, a no-bake cheesecake, or something a little more unique, there is an Easter cheesecake recipe out there to suit every taste. From classic cheesecake with a graham cracker crust to unique takes on the classic, like carrot cake cheesecake or chocolate chip cookie dough cheesecake, there are countless recipes to choose from. No matter which recipe you choose, your Easter cheesecake is sure to be a hit.
Let's cook with our recipes!
EASTER SUNDAY CHEESECAKE
I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)
Provided by SilentCricket
Categories Cheesecake
Time 8h50m
Yield 1 9x13 pan of cheesecake
Number Of Ingredients 15
Steps:
- Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
- Press down to form crust.
- Bake at 350 for 8 minutes.
- While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
- Pour over crust.
- Bake at 350 for 30 minutes.
- Cool completely.
- Make TOPPING: Mix sour cream, sugar, and vanilla well.
- Pour on top of cheesecake.
- Bake at 400 for 5 minutes.
- Cool 6-8 hours or overnight.
- Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
- Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
- Stir in juice and lemon juice.
- Microwave on HIGH for 3-5 minutes, until thick.
- Stir occasionally.
- Stir in fruit; cool completely.
- Pour over cheesecake and serve.
- (For a shortcut, you may also use canned pie fruit filling instead of the sauce).
EASTER CHEESECAKE
This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness of the cake. Use a straight-sided pan 8 inches wide and 3 inches deep. This recipe is adapted from "Entertaining" by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
- Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
- Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
- Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
EASTER CHEESECAKE
This comes from Martha Stewart's website. I adore cheesecake so I had to post this so I wouldn't lose it...sounds delicious! I plan to make it for my Family Easter dinner.
Provided by Lorrie in Montreal
Categories Cheesecake
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
- Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
- Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
- Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
ITALIAN EASTER CHEESECAKE
This recipe started out as a very old family recipe handed down for at least 4 generations. Although it actually started out as what is known as Easter Cake, I have converted it into a cheesecake by changing some ingredients. Serve this plain or on a light bed of blackberry or current jam.
Provided by Buon Appetito
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 36
Number Of Ingredients 17
Steps:
- Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
- Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
- Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
- Chill dough in refrigerator at least 20 minutes or up to 1 hour.
- Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
- Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
- Preheat oven to 325 degrees F (165 degrees C).
- Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
- Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
- Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
- Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 17.1 g, Cholesterol 122.4 mg, Fat 16.6 g, Fiber 0.3 g, Protein 9 g, SaturatedFat 9.1 g, Sodium 123.6 mg, Sugar 8.3 g
Tips:
- Choose the right cream cheese: Use full-fat cream cheese for a rich and creamy cheesecake. Make sure it's at room temperature before using so it blends smoothly.
- Use high-quality chocolate: The chocolate is a key ingredient in this cheesecake, so use the best quality chocolate you can find. A good semisweet or bittersweet chocolate will work well.
- Don't overbeat the cheesecake batter: Overbeating the batter can result in a dense and rubbery cheesecake. Mix just until the ingredients are well combined.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking and will also help it bake evenly.
- Let the cheesecake cool completely before serving: This will allow the cheesecake to set properly and will also make it easier to slice.
Conclusion:
Easter cheesecake is a delicious and festive dessert that is perfect for any Easter celebration. With its creamy chocolate filling and graham cracker crust, this cheesecake is sure to be a hit with everyone at your table. So what are you waiting for? Give this recipe a try today!
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